That’s exactly what I put in the google search this weekend when hubs asked to make some scratch made cookies. Step aside cookie monster. When hubs wants chocolate chip cookies, hubs gets all the chocolate chip cookies. This recipe was so easy to make. It doesn’t require any refrigeration time with the dough once it’s made and the recipe calls for simple ingredients, most of which I already have in my pantry. We added some sea salt on top just before baking and the result was a batch of cookies that literally didn’t last the day.
Easy Chocolate Chip Cookies
2 1/4 cups All Purpose Flour
1 tsp baking soda
1 tsp salt
1 1/2 sticks (12 tbsps) unsalted butter at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 12oz bag chocolate chips
coarse sea salt (optional)
Preheat oven to 375 degrees and prep your baking sheets by lining each with parchment or wax paper. In a large bowl, whisk together the dry ingredients; flour, baking soda and salt. In a separate bowl, using a hand mixer, stand mixer or good ol’ elbow grease, cream the butter and both sugars together until light in color and fluffy, about 4 minutes. Add the eggs one at a time, mixing after each egg to fully incorporate. Mix in the vanilla then scrape down the bowl. Reduce mixer speed to medium and carefully add in the flour. Beat until fully incorporated. Stir in the chocolate chips.
Scoop heaping tablespoons of dough about 2 inches apart onto the baking sheet. If you want, sprinkle on some coarse sea salt to the tops of the cookies, this would be the time to do so. Bake, rotating the cookie sheets from upper to lower racks halfway through the baking process, until golden brown but still soft in the center, 12 to 15 minutes.* Let the cookies cool a few minutes on the baking sheet then transfer to a wire rack to cool completely. Or just burn the crap out of your tongue in the process of eating a piping hot cookie like the hubs does because he simply lacks the patience needed to allow anything to rest or cool.
You’ll have leftover dough after the first batch so cool down your baking sheets and do it all over again!
*The longer the cookie cook, the crunchier they will be. We cook them longer as hubs prefers a crunchy cookie.
Do you have a favorite chocolate chip cookie recipe? If you try this recipe, let me know. Tweet your cookies to me @notentirelyordinary.